Q: What do you make for dinner the night before you go back to work after having a baby?
A: Anything you have in your fridge already, so you don’t disturb the good people at the grocery store with your heaving sobs. Oh, and pasta, because that always makes me feel better.
Somehow it’s October. Four months have flown by and my baby is big enough to hold up his own head and smile and generally make my heart sing like those baby animals in Snow White. Naturally, I’m feeling sad and anxious about going from spending all day, every day with him, to only the hours after dark. More about that some other time, I guess.
Anyway, the night before I recommenced working outside the home, we still had to eat and I hadn’t been to the store in quite some time. A perusal through the fridge revealed: half a lemon, half a container of chicken stock, a going-bad-very-quickly package of brussels sprouts, and some Parmesan cheese. Bacon from the freezer and half a box of pasta and presto, dinner in about 30 minutes.
Brussels Sprouts and Bacon Pasta
- half box pasta (I used whole wheat penne)
- about four slices bacon, chopped
- a few sprigs thyme
- 6-8 cloves garlic, minced
- salt, pepper
- a good amount crushed red pepper
- 1 bag (or 1 branch, or however you buy your sprouts) brussels sprouts
- olive oil or butter
- about 1/2 cup chicken stock, white wine, or just the starchy pasta water
- Parmesan cheese
- juice from 1/2 lemon
- Bring a pot of salted water to boil; cook your pasta according to directions and drain, reserving about a cup of the starchy water (if using).
- As your pasta cooks, prep your sprouts. Chop off the tough end of each sprout and add to your food processor. Finely shred all your sprouts.
- Heat a deep, large skillet over medium heat and then add bacon. Crisp it up a bit and then add garlic, taking care not to burn it. Add a pinch of salt, pepper, and your crushed red peppers (note: if you like spice, add a fair amount. The crushed red peppers get a bit lost among all the brussels sprouts). Add a few sprigs thyme, as well.
- Add brussels sprouts to pan; spread them out evenly so the shreds start to crisp up underneath a little bit. Don’t be afraid to add a bit of olive oil or butter at this stage! After a while, stir the mixture up to let all the sprouts cook evenly. Add a bit of white wine, stock, or some of the starchy pasta water to start creating a sauce.
- Add the cooked pasta to the skillet and give the whole thing a toss; add lemon juice and Parmesan & season to taste; serve hot.
Make sure to carefully season your pasta throughout the cooking process. I was a bit afraid to oversalt, given the bacon, so I had to make up for this at the end. But this is delicious, and a big bonus is that it makes enough to take for lunch the next day, too. The only remaining question: what do you make for dinner AFTER the day after you start working..and the day after that, and the day after that?
Answer: you marry into literally the best family ever and your MIL brings you a delicious lasagna.
Back when I got pregnant a YEAR ago (because what’s up: you’re pregnant for 10 months, hello, fifth grade health class you’ve got some curriculum updates to do) I became wildly uninterested in anything that wasn’t bread. Or cheese. Or melted cheese on bread. For a while, I think the Husband thought he had basically won the lottery. Pizza every night sans those pesky vegetables. Holler.
However, even though I slowly re-introduced important food groups into my diet (thanks, Ben & Jerry’s, for all the support), mussels — something I have loved since I was a very small child — never made it back to the rotation. In fact, until about three weeks ago, the very thought of mussels made me feel unhappy. This made my husband feel unhappy.
To celebrate two months sans pregnancy, we had mussels, and they were delicious. (Thanks to the one & only Ina for the recipe.)
Mussels with White Wine & Tomato Saffron Sauce
- 2-3 pounds mussels (or at least a pound a person)
- big scoop of all-purpose flour
- big pinch saffron threads
- 2 tablespoons butter
- olive oil
- 3-4 large shallots, chopped OR a large sweet onion
- 5-6 cloves garlic, minced
- 15 oz can chopped tomatoes, juice drained
- lots of chopped parsley
- fresh thyme
- about a cup of white wine
- salt, pepper
- Clean your mussels: add them to a large bowl or pot with lots of cold water. Add the flour, and let soak for 45 minutes. Drain and then remove the beards by hand, bringing it toward the hinge and then pulling it gently off. Throw out any noticeably bad mussels and give the whole batch another good rinse.
- Meanwhile, add the saffron to a half a cup hot water and let soak for about 15 minutes.
- In a large pot, add butter and olive oil and melt down over medium heat. Add shallots or onion; cook until translucent and then add the garlic and cook for 3 more minutes. Add the tomatoes, saffron & saffron-flavored water, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add mussels, stir it all together and then cover the pot. Cook over medium heat for about 8 minutes, or until the mussels open up. You don’t want to undercook them – gross – and you don’t want to overcook them, either – rubbery. Discard any that do not open. Another sprinkle of parsley won’t hurt anyone, either.
- Serve immediately, with garlic bread for the critical step of dipping into the sauce.
I know I complained about the weather in my last post, and my ploy seems to have worked. It’s now gloriously sunshine-y, and creeping up into the 70s. Hello, DC that I love – all glorious three weeks before it becomes so hot and muggy you start walking around with a scarf and a fleece again – to protect yourself when you enter the arctic tundra that is DC office buildings in the summer. #firstworldproblems
Of course, the one downside to the beautiful change in seasons is the slow creep away from those hearty, soul-filling foods. When my sister visited a few weeks ago (how surreal is this: the LAST time I will see her before I become a MOM), we spent almost a full day planning out a menu (clearly, we’re sisters, and daughters of our mom), and took full advantage of one of the last cold blasts of the winter season. OK, now I’m really ready for summer.
Lentil & Kielbasa Soup (an Ina Garten special)
- 1/2 pound green lentils
- olive oil
- 2 large onions, diced
- 2 leeks, chopped
- 2 cloves garlic, minced
- salt, pepper, red hot chili flakes
- 8 stalks fresh thyme
- 1 teaspoon cumin
- 4-6 stalks celery, diced
- 4 carrots, diced
- 10 cups chicken stock
- a big squeeze tomato paste
- 1/2 – 1 pound kielbasa
- big splash red wine
- to serve:
- parmesan cheese
- green onions
- Wash the lentils, and then, in a large bowl, cover them with boiling water. Allow them to sit for about 15 minutes. Drain.
- In a large pot over medium heat, heat olive oil and then saute onions. After a minute or two, add the leeks, the garlic, salt, pepper, red hots, thyme and cumin, and cook for about 15-20 minutes. Add celery and carrots; saute another 10 minutes.
- Add chicken stock, tomato paste, and drained lentils. Cover and bring to a boil, and then reduce the heat and simmer (uncovered) for about an hour – until the lentils are completely cooked through. Add kielbasa, red wine, and simmer until the kielbasa is hot. Adjust seasonings – and serve with your choice of topping.
As you can imagine, this soup gets even better when it sits overnight, soaking up all the goodness. If it’s not spring/summer yet where you live – make this. It will NOT disappoint.
Two things happened last week that could have put a real cramp in our babymoon-style. (Yes, turns out I will do anything to take a vacation, including calling it a babymoon.) In early December, I bought us tickets to St. Lucia. I don’t know what it is about that island, but I have always wanted to go. Maybe because my parents went when I was a kid, and I’ve always thought: man, when I grow up, I’m going to St. Lucia.
- Zika virus. If you haven’t heard of this yet, count yourself lucky, because it means you haven’t been on the phone with cheapcaribbean.com fighting to get a refund. Turns out Zika is a mosquito-borne virus – ripping through the Caribbean right now – that only infects pregnant women. And then causes massive birth defects in babies. Remember: St. Lucia. Babymoon.
- Winter Storm Jonas. If you’re not familiar with DC – the whole city shuts down when we get something vaguely resembling snow. My hometown mayor, Marty Walsh, actually just said “I feel bad,” and then offered to lend my adopted town some snow plows. Seriously.
So, instead, we pulled a last minute audible and spent the last few glorious days basking in the Southern California sunshine, hiking in the desert. (Take that, mosquitoes.) Turns out, Joshua Tree National Park really is all it’s cracked up to be.
Then, we came home. One look at the snow piles in the street & we knew, Marty’s help or not, we won’t be seeing our car until spring. Only Ina could fix this mess.
Mixed Mushroom & Barley Soup (adapted from Ina Garten)
- 1 bag dried mushrooms (I had porcini)
- olive oil
- 2 onions, chopped
- 3 carrots, peeled and diced
- 3-4 stalks celery, diced
- 6 cloves garlic, minced
- 3/4 cup pearled barley
- 2 containers mushrooms, sliced (I used cremini and white button)
- 1 cup dry red wine
- 6 cups broth (veggie, beef, chicken, whatever you have)
- 10 stalks thyme, tied together if you can
- large handful parsley
- salt, pepper & crushed reds
- 2 tablespoons butter (optional)
- Put the dried mushrooms in a bowl and pour about 2 cups or so boiled water over them, to reconstitute them. Set aside while you prep the veggies and get the rest of the soup prepared.
- Heat olive oil in a large soup pot. Add onions, carrots, and celery, as well as salt, pepper, and crushed reds, and saute until softened, about 10 minutes. Add garlic and barley and cook, stirring for about two minutes. Add the mixed mushrooms (not the reconstituted dried ones just yet) and the red wine, cook for about five minutes.
- If the dried mushrooms aren’t sliced nicely yet, now’s a good time to strain them (reserving the mushroom water!) and chop them. Otherwise, dump the whole thing (mushrooms + water) into the soup pot. Add the broth, thyme, parsley and and a little more salt and pepper.
- Bring the soup to a boil, then lower the heat and simmer, partially covered, for about 45 minutes or until the barley is tender.
- At the very end, it’s a little decadent to add a dollop of butter – not necessary, obviously. Discard the thyme, adjust seasoning, and serve with a bit of parsley on top.
Not going to lie, after a few days of In & Out burgers and shakes, my body was grateful for this type of sustenance. Not only good, but good for you. Of course, now that we’ve been home a few days…I could use another babymoon.
Probably exactly what you need, right after the new year starts, is a recipe that combines two of the most wonderful, cheese and carb-laden treats known to humankind into one unholy meal.
Well, I can say that at least around here, “losing x pounds” didn’t make it to the resolutions list this year. #pregnancyperks
I won’t lie to you: this recipe takes a while (about 2.5 full hours, from start to finish). BUT, it’s worth it. And not just if you’re pregnant. So let’s get to it.
French Onion Mac + Cheese
for the bechamel
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk (or cream, if you’re into that sort of thing)
- salt & pepper
- crushed reds
- 2 cups grated Gruyere
- 1/2 cup sharp cheddar
for the onion mixture
- butter/olive oil
- 3 large yellow onions, sliced
- 6-8 cloves garlic, minced
- a dash of honey
- salt & pepper
- 1 cup dry white wine
- 2 cups beef stock (to make this veggie, obviously, just use veggie stock instead.)
- 12 sprigs fresh thyme (you might want to tie these up into a bundle)
- 1 bag arugula
- 1 box pasta (I used cavatappi, which winds its way so delightfully around each onion slice, each delightful bite of cheese)
for the topping
- about 1/2 cup panko
- about 1/2 cup parmesan
- (a little parsley, if you have it, would be nice right at the very end)
- Start your onions, which take the longest. Heat a bit of butter and olive oil in a large Dutch oven. Add onions, cover, and cook down, stirring frequently, for 15 minutes.
- While the onions are going, start your bechamel. Over low heat, melt the 4 tablespoons of butter in a medium saucepan; add flour and stir constantly to combine for 2-3 minutes. Increase heat to medium, and slowly add the milk or cream; stir until thickened (this takes about 5-6 minutes; add more flour if you need). Lower the heat, & season with s+p and the crushed red peppers. Fold in the gruyere and cheddar until the sauce is melty and delicious – set aside and try not to eat.
- To the onion mixture, add garlic and dash honey. Cook another 15 minutes, stirring frequently, until the onions start to caramelize. Add wine and beef broth and stir, scraping up the bottom bits. Add the thyme and let the mixture cook down, until the liquid is almost gone.
- The previous step will take a while, so this is is a good time to start your pasta water boiling and to cook according to directions. Drain and set aside when done.
- Preheat the oven to 350 degrees F. Grease a baking pan. In the onion pot, mix together the arugula, pasta, onions, and bechamel. Make sure it’s thoroughly combined before you pour into the baking pan – snag the bundled thyme as you do so.
- In a small bowl, toss together the panko and parmessan, and then spread this over the top of the pasta/onion mixture. Pop the whole thing into the oven for 35 minutes.
You can taste how long this takes to make (in a good way, I promise). It’s got serious flavor, from first bite to finish. It’s two of the best meals ever, on one plate – how could you not love it? Just make sure to serve with a side salad – you’ll want something a little…lighter.